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Sunday, April 15, 2012

Bannock - skillet-fried Native American bread

Delicious, quick, no-yeast bread

This recipe is featured on RecipeNewZ

RecipeNewZ - great recipes, desserts, mains, cooking, baking
Source Adopted from “A Feast for All Seasons: Traditional Native Peoples' Cuisine” by Chef Andrew George Jr.

Taste 5 (out of 5)
Difficulty 1 (out of 5)

1 ¼ cups all-purpose flour
¾ tbsp baking powder
2 tbsp sugar
1/8 tsp salt
½ cup water or whey
½ egg
½ tbsp. vegetable oil
1 tbsp vegetable or bacon fat for the skillet
Total: 8 servings


1. Mix all the ingredients and let rise for 5 minutes.
2. In a large skillet heat the bacon or the cooking oil on medium-high heat.
3. Grease your hands with a little oil to prevent dough from sticking. Shape the dough into 1-inch balls, and flatten them with your palms.
4. Before placing the bread onto the skillet reduce the heat to a little below medium and fry for about 5 minutes on each side or until the bread is golden brown and puffed.


Wonderful bread, pretty similar to scones, but much quicker - no need to preheat the oven! Love it!


CJ - Food Stories said...

That bread looks tasty!!!

Lisa Ho said...

ahhh Simple and nice...makes me want to give it a try

Allison said...

I have never made bread in a skillet. My kids would love shaping the dough and I like the simple recipe.

danielle said...

I will definitely be giving this a try!

Julie M. said...

Those remind me of biscuits which I love! The bacon is a most welcome addition. Thanks for a delicious recipe. :)

Kris @ Munchin with Munchkin said...

Great looking recipe! Thanks for sharing.

Unknown said...

I made these yesterday. They taste a lot like the the English muffin on MD's egg McMuffin. I tried them stuffed with cheddar and round egg i made in the oven on a muffin tray. They were perfect and they are so simple they are going to become breakfast standard in my household.
Thanks for the recipe!!